Preparation

1. Place the oats and boiling water in a bowl and stir to combine. Let stand 20 minutes. Meanwhile, preheat the oven to 350˚F. Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray and set aside. 2. Place the granulated sugar, brown sugar, and canola oil in a large bowl and beat together with an electric mixer until well combined. Scrape down the sides of the bowl as necessary. Beat in the eggs, lemon zest, lemon juice, and vanilla until well blended. Slowly beat in the soaked oats until combined. Add the all-purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, and salt and beat until just combined. Stir in the wild blueberries. 3. Arrange the batter evenly in the prepared pan. Bake about 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely. 4. To make the frosting, you’ll need to start the process the day before you frost your cake. Place a coffee filter inside a medium-size sieve ( I have small filters, so I split two of them in half). Spread the Greek yogurt evenly over the filters, cover loosely with plastic wrap, and place in the refrigerator overnight. When you’re ready to make your frosting, discard the drained liquid (I had about half a cup), scrape the yogurt from the coffee filter, place the yogurt in a clean bowl and stir in the chopped pecans, flaked, unsweetened coconut, and the remaining tablespoon of sugar as desired. 5. Spread the frosting evenly over the cooled cake. Slice and serve. (Best if stored in the refrigerator.)